Vegan Bean Soup

This pureed vegan bean soup is the perfect lunch or dinner for a cold night, or whenever you're craving wholesome flavor.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 381 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 stalk celery, diced
• 1 teaspoon Italian seasoning
• 1 medium onion, diced
• 2 (14.5 ounce) cans great Northern beans, rinsed and drained
• 12 medium (blank)s baby carrots, chopped
• 1 (32 fluid ounce) container vegetable broth
• 1 dash salt, or to taste
• 1 dash ground black pepper, or to taste
• 1 dash cayenne pepper, or to taste
• ⅓ cup vegan sour cream
• ¼ cup croutons, or to taste
• ¼ cup vegan shredded Parmesan-style cheese

Recipe Instructions

Step 1

Heat oil in a pot over medium-high heat. Cook onion, celery, carrots, and garlic until soft, 7 to 10 minutes. Add broth, beans, lemon juice, Italian seasoning, salt, pepper, and cayenne. Reduce heat and simmer for 30 minutes.

Step 2

Puree vegetables in small batches in a food processor and return to the pot, or use an immersion blender. Stir in vegan sour cream. Heat through, about 5 minutes. Remove from heat and serve with croutons and vegan Parmesan.